Turkey and Veggie Chili #glutenfree #caseinfree

Turkey and Veggie Chili

Thinking about making chili for the Super Bowl?  Or maybe just want something warm and healthy to fill you up while it’s rainy and cold outside?  This healthy, naturally gluten-free and casein-free chili has evolved over the years and is now one of our absolute favorites! This recipe makes enough for two large bowls of chili so if you want to serve more people double or triple the recipe.

Turkey & Veggie Chili
5 large Roma tomatoes
1 large jalapeño
1 small red bell pepper, diced
1 large or 2 medium zucchini, diced
2 tbsp olive oil
1 small onion, diced
0.75 lb lean ground turkey
1 tbsp chili taco seasoning (below)
1/2 tsp ground coriander
1/2 tsp dried oregano
1/2 tsp crushed red pepper flakes
1 tbsp tomato paste
1 cup GF beef broth
1/2 cup GF salsa
3/4 cup black beans, cooked
Kosher salt
Freshly ground black pepper
Avocado (optional)

Chili Taco Seasoning:
1 tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp kosher salt
1 tsp freshly ground black pepper

Tip: I use Jennie-O ground turkey and McCormick spices. And using different GF salsas also changes the flavors a bit so you don’t feel like you are eating the same thing over and over.

Mix the ingredients for the chili taco seasoning together. Reserve 1 tablespoon and store the rest in an airtight container for future use.

Before prepping the fresh vegetables (tomatoes, jalapeño, red bell pepper and zucchini) wash, rinse and dry them.

First, set the broiler to high to make the fire-roasted tomatoes and jalapeño. Cut tomatoes and jalapeño in half and deseed. Arrange them on a baking sheet cut side down. Put under the broiler for about 5-10 minutes so that they start roasting and blister. Let cool, peel off the tomato skins and discard. Chop the tomato flesh and jalapeño. Set aside.

Turn the oven to 400 degrees F. Toss the red bell pepper and zucchini in 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast the vegetables for 20 minutes. Remove from the oven and add to the chili.

Meanwhile, heat 1 tablespoon of olive oil in a 3.5-quart Dutch oven over medium heat. Cook the onion until tender, about 8 minutes. Add the ground turkey and cook until browned. Add the spices and tomato paste. Cook for 2 minutes. Add the beef broth and simmer. Let the liquid reduce, about 5 minutes. Add the salsa, tomatoes, jalapeño, zucchini, red bell pepper and beans. Lower the heat and simmer until the vegetables are very tender, about 30 minutes. Adjust salt before serving. Dice some avocado flesh and mix into the chili (optional).

I found the original recipe here.

Vegetable Paella with Spanish Saffron #glutenfree #caseinfree

Veggie Paella

I was inspired by Giada’s recipe and wanted to test my hand at this amazing veggie paella. We are always looking for interesting meatless meals to have at least once a week. I’ve made this several times and altered some of the vegetables (not a fan of radishes but love cauliflower seasoned with bright spices) and the rice to make it gluten-free and casein-free. You could probably use any vegetables you like and it’s a great way to get rid of some of the veg in the freezer! And of course, it could be vegan if you use vegetable broth instead of chicken stock. I cook it a bit longer than the original recipe because of the Arborio rice and we don’t get a crust on the bottom but it turns out flavorful and delicious!

Vegetable Paella
1/4 cup extra virgin olive oil
1 small onion, diced
1 stalk organic celery, diced
3 cloves garlic, sliced
1 cup yellow cherry tomatoes, halved
3/4 tsp kosher salt
1 cup cauliflower florets
1/2 cup dry white wine
2 cups homemade chicken stock
1/4 tsp Spanish saffron threads
Pinch of raw cane sugar
1 cup Arborio rice
4 oz green beans, trimmed and cut into 1-inch pieces
1 small red bell pepper, cut into 2-inch strips
1/2 cup frozen peas
1/2 cup quartered artichoke hearts (optional)
1/4 tsp smoked paprika
2 tbsp fresh Italian parsley, finely chopped

Veggie Paella Prep

Wash, rinse and dry the tomatoes, cauliflower (if fresh), green beans, red bell pepper and parsley before prepping everything.

Heat the olive oil in a 3.5-quart Dutch oven over medium-high heat. Add the onion and celery and sauté for about 4 minutes. Turn down the heat to medium and add the garlic, cherry tomatoes and salt. Cook, stirring occasionally, for about 5 minutes so that the tomatoes break down. Add the cauliflower and cook for a few more minutes. Add the white wine and cook until the volume of liquid has reduced by half.


Use a small mortar and pestle to grind down the saffron threads with the pinch of raw sugar. Add the saffron and chicken stock to the pot. Use about 1/4 cup hot water to rinse the mortar and pestle and recover any residual saffron – add it to the pot. Increase the heat to medium high to bring it to a simmer. Stir in the Arborio rice and green beans. Let cook untouched for another 5 minutes.

Veggie Paella in Dutch Oven

Reduce the heat to medium. Distribute the red peppers and artichoke hearts (if using) over the top of the rice. If you like your peas cooked down a bit, then add them as well. If you prefer them brighter, then wait to add during the last 5 minutes of cooking.

Gently press into the rice. Cover and simmer untouched for another 15-20 minutes. Uncover and slightly raise the heat to cook off most of the remaining liquid. I usually poke a hole in the middle to see how much liquid is left. Transfer to a serving dish then sprinkle with the smoked paprika and the parsley before serving. Enjoy!

Vegetable Paella

Chicken or Veggie Fajitas #glutenfree #caseinfree

Fajita Seasoning

Fajita Seasoning is one of my absolute favorite go-to spices to have on hand in the pantry. We use it for salad dressings, chicken or veggie fajitas. Sometimes it adds a nice kick to breakfast tacos, too. We use vegetables we prefer but you probably can’t go wrong using your favorites instead. Here are few of my favorite recipes to give you a little inspiration:

Fajita Seasoning
2 tsp chili powder
1 tsp salt
1 tsp smoked paprika
1 tsp raw cane sugar
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp cumin

Mix together the ingredients for the fajita seasoning and store in an air-tight spice jar or container.  Make sure your spices are gluten-free if you have Celiac disease (McCormick’s are usually a safe choice but always check the labels).

Grass-Fed Steak Salad with Southwestern Vinaigrette

Southwestern Steak Salad
0.75 lb grass-fed sirloin steak (or chicken breast)
Red leaf or romaine lettuce
1/2 red bell pepper
2 stalks organic celery
1 large organic carrot
1 small avocado
1/3 cup sweet corn, cooked
1/2 cup black beans, cooked and drained
Handful of cilantro leaves
Olive oil (or ghee)
Kosher salt
Freshly ground black pepper

Southwestern Vinaigrette:
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
Fajita seasoning, to taste
Light agave nectar (or honey), to taste

Preheat the oven to 400 degrees F.

Season the steak with a drizzle of olive oil, salt and pepper. Heat a cast iron skillet or grill pan over medium high heat. Sear the steak for 2-3 minutes per side then place in the oven to finish cooking to desired doneness. Set aside and let rest before slicing into bite size pieces.

Mix together the red wine vinegar and olive oil. Start by adding 1/4 teaspoon fajita seasoning and 1/4 teaspoon light agave nectar. Whisk together and taste. Continue adding fajita seasoning and agave until you reach a preferred level of spice.

Wash the lettuce, cilantro, red bell pepper and celery before prepping. Slice the celery and cut the red bell pepper into cubes. Peel and grate the carrot. Cut the avocado in half and discard the pit. Cut the flesh into cubes.

Divide the lettuce, bell pepper, avocado, corn, black beans, celery, carrot and cilantro between two large bowls. Pour the vinaigrette over the salads then add the beef.

Chicken Fajitas

Chicken Fajitas
2 tsp olive oil
1 1/2 skinless boneless chicken breasts
1-2 tsp fajita seasoning
1 large onion, sliced
1 hatch pepper (or Anaheim pepper), deseeded and sliced
1 large jalapeño, deseeded and sliced
1 lime
Kosher salt
6-7 GF corn tortillas

Tip: Not all corn tortillas are created equal so make sure to find a gluten-free and wheat-free brand.

Wash, rinse and dry the jalapeño and hatch pepper (or Anaheim) before prepping.

Sprinkle the seasoning on the chicken breasts. Heat oil in a large cast iron skillet and cook the chicken for about 10 minutes over medium high heat until cooked through, flipping once or twice. Remove and set aside on a cutting board. Add the onions, hatch pepper (or Anaheim) and jalapeño. Cook until the vegetables are tender, about 12-15 minutes. Slice the chicken in long strips and add back to the skillet. Squeeze the lime over the chicken and vegetables and stir for 2 minutes more before serving. Sprinkle with a little kosher salt.

Meanwhile, place a wet paper towel on a microwave safe plate. Stack each tortilla on the paper towel and spray with olive oil. Wrap the paper towel around the stack and microwave for 1 minute to make them pliable. Serve the corn tortillas with the fajitas and your favorite GF salsa and guacamole.

Veggie Fajitas

Veggie Fajitas
1 tbsp olive oil
1 red bell pepper
1 yellow bell pepper
2 medium zucchini
1 small onion, sliced
1 large jalapeño
1 Anaheim pepper
1-2 tsp fajita seasoning
1 lime
Kosher salt
6-7 corn tortillas

Wash, rinse and dry the bell peppers, zucchini, jalapeño, Anaheim pepper and lime. Deseed the peppers and cut into strips. Sprinkle with the fajita seasoning.

Heat oil in a large cast iron skillet and cook the onion, Anaheim and jalapeño peppers for about 10 minutes over medium heat. Add the bell peppers and zucchini. Cook until the vegetables are tender, about 10-15 minutes. Squeeze the lime juice over the vegetables before serving. Sprinkle with a little kosher salt.

Prep your corn tortillas and enjoy!

Kale Pesto & Rice Noodles #glutenfree #caseinfree

Kale Pesto Ingredients

I wanted to make an easy, healthy, gluten-free, casein-free dinner with everyone’s favorite superfood – kale – and my favorite rice noodles.  This turned out really yummy and we’ll definitely be making it again.  Thought I would share…

8 oz GF pad thai rice noodles
1/3 cup pine nuts, toasted
2 cloves garlic, crushed
Juice from 1/2 lemon, freshly squeezed
Lemon zest
4 cups organic kale, trimmed and washed
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/3 cup extra virgin olive oil

To make the pesto, add the toasted pine nuts, garlic, lemon juice and zest to a food processor. Pulse until well combined. Add the kale and pulse until finely chopped, scraping down the sides several times. Add salt and pepper. Slowly stream the olive oil while pulsing until the pesto thickens. Adjust seasonings to taste.

Boil filtered water in a large saucepan and cook the pasta according to the directions (usually 4-5 minutes). Drain then add the pesto and pasta back into the saucepan and toss to coat the pasta with the pesto. Sprinkle with some toasted pine nuts and serve immediately.

Kale Pesto with Rice Noodles